Plant Based Made Easy: Refined Salt, Oil, & Sugar Free

Gluten Free Bread

I can’t wait for you to try this Plant Based Gluten Free, salt, oil and refined sugar free Bread! It is great for sandwiches and even better as toast. Trying to find gluten free bread in the grocery store that is also Vegan and tastes good is almost impossible. I have finally perfected this recipe and have been making it for my family for quite a while now. They all love it and I find that I am making about a loaf every other day!

Gluten Free Bread

jillymomI can’t wait for you to try this Plant Based Gluten Free, salt, oil and refined sugar free Bread! It is great for sandwiches and even better as toast. Trying to find gluten free bread in the grocery store that…Breads & SidesGluten Free BreadEuropean Print Recipe

Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!

Hey Jill 🙂 I am so looking forward to this recipe. We do have Celiac in my family, so I truly appreciate the gluten free recipe! Unfortunately I am very allergic to quinoa. What healthy gf substitute could I try as a replacement? Thank you!

You could use extra buckwheat in place of quinoa. Made a bread that was all buck wheat-based and it’s pretty good too so I’m sure it would work. I actually made this bread yesterday and it was pretty good very excited to not have to purchase my own gluten-free bread anymore I just need to get the right size pan because the love that I made looks like tea bread Lol. thanks so much Jill for an awesome recipe . You are my go o blog for recipes:)

I actually made one burger bun out of the mix to see how to did and I’m happy to report it held its shape well . I just put on a piece of parchment and placed on a small cookie sheet. Put in in the oven to cook next to the bread loaf . Took out about 50 minutes. Going to try some hot dog buns next.

Tried making this today. Soaked the grains overnight and did exact measurements…but it was so thick it wouldn’t process nice. I live in Wisconsin….lol….not sure if that matters, but it definitely didn’t pour into the pan like your video. Any advice?

I just tried the recipe today too and it did the exact same thing that you are describing. I ended adding a lot of water to try to thin out the dough to the consistency of the one in the video. It has not cooked well either.. 🙁 it created a huge bubble on the top and the middle was super gouey. I put it back in the oven. I’ll go check on it soon, but definitely not a success here. I am really puzzled… cannot wait to find a good GF and vegan bread recipe

Hi Jill. You responded to a previous question that you are using psyllium husk powder but the link you provide to the product doesn’t seem to be the powder form. Can you just confirm that you’re not using the whole husk but are using it in powder form? It does make a difference in the amount used. Thanks!

Thank you for sharing this. I used psyllium husk and apparently it was the powder and didint see there was a difference until I read the comments. Its in the oven. Hope it turns out. Maybe an asterisk and note in recipe would be helpful. 🙏

I made this today. It worked out perfectly. I actually (by mistake) bought Buckwheat flour so I went ahead and used it and just added about 3/4 cup water. I will be making this again for sure. Thank you!

Hi Jill: This was such an easy bread to make. I didn’t have psyllium husk so I ground up some flax seeds and used that instead. The silicone bread loaf pans are the best too as the bread pulls away from the sides easily. Smeared a little peanut butter on and topped with some fresh blackberries, and it was delicious!

This is a fantastic and delicious recipe. I bought 2 silicone loaf pans off of Amazon Prime for around $10 and they worked perfectly- no oil was needed, the baked loaves popped right out of the silicone pans without sticking. I doubled the recipe to make two loaves at once. They rose beautifully, they came out crispy on the outside with a tender/moist bread inside- the texture is wonderful: it has a great mouth chew due to the variety of whole grains used. It was delicious sliced plain, as well as sliced and toasted with a nut or fruit spread on top. This will be our go to EASY GF bread recipe! **I left the tri-color-quinoa and raw buckwheat grains soaking overnight for 2 nights as I didn’t have time to make it the next day as originally planned- despite this, they still came out just perfect. Thanks again for this recipe!

Meant to also state that I used a convection oven to bake the 2 loaves and I left them in for 50 minutes as they baked fully in that time. If using a convection oven, Check your loaves about 45 minutes into baking them to see how much time they need after that.

Tried making this in Nutrabullet but ground down everything too much, wouldn’t bake properly (after about 2hours gave up),sliced it and put in toaster to see if this would help but to no avail. Will maybe try Bamix machine next time.

Hi Jill, can you explain why you add baking soda since soda has to have an acid to react with? Would it work with just the baking powder? Also mine didn’t rise much as was gummy in the middle even after baking an extra 10 minutes. I checked my baking powder date and it was 2 years past the date!! Just wanted to mention in case others might have old baking powder. Baking soda doesn’t expire.

You are absolutely right about just using baking powder. I didn’t know until now that baking powder actually has baking soda in it and it doesn’t need the extra acid to react. Thanks for helping me to learn =)
Some other people have had the same gumminess issue that you have. Honestly, I’m not sure why. Mine never does. sorry.=(

Thank you Jill.This recipe is so delicious and hearty. I love its nutty, chewy texture and taste. This is my first gluten free bread recipe attempt and the preparation method and cooking instructions were easy to follow. I had to add a 1/2 cup more water to get my batter to the same consistency as yours had in the cooking video. I look forward to your videos each week and I have also enjoyed seeing your daughters’ enthusiasm for the whole food plant-based lifestyle.

Jill, you made a comment that everyone is having different reactions to your recipe. I just smiled. My mom always told me you could give a recipe to 50 women and you could easily end up with 50 different results! 😊 People use different ovens, mixers, pans, brands of ingredients etc. It’s funny in a way. And for those of you who say the batter is too thick… well if it sits too long it will thicken up. Mine did when I took a phone call and came back to finish. Anyway, Thanks Jill! I for one LOVE this recipe, and at times I’ve given it a few variations just for fun. I just took out two loaves from the oven for us to have for our Christmas feasting. I experimented and spiced one up with cinnamon, nutmeg, cloves, allspice, cardamom, orange peel, raisins and dates, I can’t wait to try it. Merry Christmas!

I made this bread and it came out looking rather nice but had a very peculiar almost petrol-y smell to it! The smell was so overpowering that I could not try the bread. Has anyone had the same experience? I have no idea what caused this, any ideas?

Was your quinoa organic? Organic is best. Secondly, sometimes quinoa can be so powerfully strong with the odor you mentioned. Some people toast it in the oven before cooking or baking with it to remove the smell. I’ve found just a very very good rinse helps, and I also soaked my quinoa a bit longer like another person did… almost to the point of sprouting. Then before putting into the recipe, rinse it again very well. This should do the trick. Please don’t give up. This bread is awesome toasted!!! And keeps well in the fridge.

Some types quinoa can cause this I’ve found. Make sure your quinoa is organic and not rancid. Also you could rinse the quinoa before soaking to help remove the saponin. (Saponins are naturally occurring phytochemicals that coat the outside of unwashed quinoa, giving it a bitter or soapy taste) Hope this helps.

Dear bakers! This recipe is AMAZING! Best gluten-free Vegan bread ever! I soaked the buckwheat and quinoa for much longer time, so that the grains were nearly sprouting!
WOW!
Thank you for the lovely recipes.
Linda

I’ve made this bread a half dozen times, tweeking the method a little at a time, hoping for better results without sucess. The flavor is very bland as is so I’ve added a teaspoon or so of salt to give it a little kick. Mine also come out a bit gooyie in the middle even after baking for an extra 5 or 10 minutes. Even so the bread is very good if toasted and spread with some peanut butter.

Hi Jill, may I know the brand and model of food processor and oven you had used? Also, if I can’t find Applesauce, can I just use honey? Instead of water, can we use almond milk? I just want to make it more flavorful as it seemed like it might be bland.

When watching the video, it looks like you are using a tablespoon of baking powder rather than the teaspoon the recipe calls for. Tried this and went by the recipe but found it heavy and not too tasty. Wonder if I should have used the tablespoon.